Cranberry Chicken Recipe

I've been married for 42 years and have 3 children and 2 grandchildren. I love to collect cookbooks and try new recipes. This dish is delicious, easy and good when served with rice and a side vegetable.—Edith Holliday, Flushing, Michigan

Nutritional Facts

Directions

Place chicken in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, barbecue sauce, onion, celery, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice. Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.Yield: 6 servings.

Originally published as Cranberry Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes
Annual 2010, p56

"This can be prepared with a small turkey breast as well as chicken.We often don't cook a whole turkey for the holidays and this is great recipe to use instead.I also use leftover homemade cranberry sauce and instead of rice accompany it with holiday stuffing. I prepare extra stuffing and then freeze it for later to enjoy delicious dinnerslike this one."

"I have used this recipe three times in the month or so since I "found" it online. I used a boneless pork roast each time, and used the jellied cranberry sauce. The only thing I did differently is to season, flour and brown the roast before adding the rest of the ingredients. This dish was fabulous! I made it for a family of 9 who were moving, and they loved it too! The roast was moist and the sauce is so good I could just eat it with a spoon - and I don't like cranberries!"